Football (and food) fans, rejoice: Super Bowl LX will be on all our screens come Sunday, February 8. After a long season, we finally know which two teams will duke it out for the title of world champions. Of course, it’s one thing if you’re a football fan, but it’s entirely different when you’re in it as an excuse to host (or attend!) a food- and drink-filled party on a Sunday. From the best hosting recipes to refreshing game-day cocktails and bite-sized snacks to keep everyone entertained, Delish has got you covered—especially if you want to pay homage to the final teams standing (as well as the much-anticipated halftime show!).

For this year’s Super Bowl, our 12th Man-mosa is in honor of the Seattle Seahawks’ “12th Man,” since their home stadium becomes so insanely loud that they’re credited as another player who can distract many away teams. Maye-hem Mule is a hat-tip to New England Patriots’ QB phenom Drake Maye, leading his team to the big show at only 23 years old. Finally, enjoy our Benito Coquito at halftime, in honor of Bad Bunny’s Puerto Rican heritage. Here’s how to make ’em:

12th Man-mosa

In a tall, wide glass, stir 1 (12-oz.) bottle beer (such as Blue Moon), 1 cup orange juice, and 1 oz. Blue Curaçao. Insert a wide straw into center of glass. Using a measuring cup with a spout, slowly pour 1 oz. Blue Curaçao through straw until it settles on bottom of glass. Garnish with a lime wedge, if desired.

Maye-hem Mule

In a copper mug, muddle 2 fresh mint leaves and 1 oz. fresh lime juice until leaves start to bruise and slightly break down. Fill mug with ice and add 1 1/2 oz. vodka. Top off with about 6 oz. ginger beer and about 2 oz. grenadine and gently stir to combine. Garnish with a maraschino cherry, lime wedge, and more mint.

Benito Coquito

In a blender, blend 1 (15-oz.) can cream of coconut, 1 (14-oz.) can sweetened condensed milk, 1 (13.5-oz.) can coconut milk, 1 (12-oz.) can evaporated milk, 1 3/4 cups white or gold rum, 2 tsp. ground cinnamon, 1 1/2 tsp. pure vanilla extract, 1/2 tsp. grated fresh nutmeg, and 1/8 tsp. kosher salt until smooth, about 30 seconds.

Add more rum and/or spices to taste. Pour coquito into a large container with a lid, cover, and refrigerate until well chilled, at least 1 hour and up to 4 weeks. To serve, stir or whisk to disperse spices. Pour into glasses and garnish with more nutmeg and cinnamon sticks (if using).